Gluten Free and Dairy Free Italian Turkey "Meatballs" with Pesto Sauce Recipe

This is one of those “kitchen miracles”. You will wonder why you ever used eggs as a binder.

Serves 4-6

1 1/2 lbs/675g ground turkey
1 onion minced, or 2 teaspoon/10ml dry onion
1 cup/225ml crisped rice crumbs
1/2 teaspoon/2ml garlic powder
1/2 teaspoon/2ml dry thyme
1/2 teaspoon/2ml Italian seasonings
1/4 teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon/15ml Worcestershire Sauce
1 heaping tablespoon/15ml minced fresh parsley
2-3 tablespoons/30-45ml stock or water

Preheat oven to 375F/190C/GasMark5

Combine turkey with all ingredients except water. Add water and mix well. Using your hands form mixture into 2 inch/5cm balls and place on baking sheet.

Bake for 20-25 minutes or until browned.

For spaghetti and meatballs place the baked meatballs in a pot of simmering marinara. Cook covered for another 20-30 minutes for extra flavour.

Basil Pesto
2 cups/450ml fresh basil leaves
2 cloves garlic
1/2 teaspoon/2ml salt
1/4 teaspoon/1ml black pepper
pinch crushed red pepper flakes
2 teaspoons/10ml lemon juice
1/2 cup/118ml rice Parmesan cheese
3 tablespoons/45ml pine nuts (omit for anyone with nut allergies)
1/2 - 3/4 cup/125-180ml olive oil

Combine all ingredients except oil in food processor or blender. Slowly add oil with the motor running until you get the desired consistency.

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